AUGUST 4, 2011
@ Sous Beurre Kitchen
Sous Beurre's cassoulet (slow-cooked stew)—chock full of cannelini beans, seasonal meats, and delicious spices—is like a toasty sweater on a cold day: comforting and warm.
Rules that apply to all offers
(unless the fine print states otherwise)
- Limit one per user
- No cash value/cash back
- Tax and gratuity are not included
- Cannot be combined with other offers
Served Up By:
- Sous Beurre Kitchen
2862 24th St
San Francisco, CA 94110
- (415) 826-5867
- Mon-Sat 5pm - 10pm
Accepts Credit Cards: Yes
Price Range: $$
Good for Groups: Yes
Good for Kids: Yes
Takes Reservations: No
Outdoor Seating: Yes
Alcohol: Beer & Wine
Wheelchair Access: Yes
Serious about nurturing relationships with high-quality, local purveyors, Sous Beurre is quietly serving up delicious food with a conscience as the pop-up extension of Sugarlump, a coffee shop in the heart of the Mission's 24th Street corridor. In case you are wondering, Sous Beurre translates to "in butter," which hints at the richness chef Michael Mauschbaugh has in store, at the same time paying homage to rustic French culinary tradition and the fine, raw materials of California.
Sous Beurre's modest menu (all dishes priced under $15) changes frequently, but continues to feature different variations of cassoulet. The iteration featured here showcases house-made pork sausage with fennel seeds and chile nested on a bed of tender, well-seasoned cannelini beans and bits of chicken. Slow cooking yields uniquely rich and cozy flavors, so eat this simple stew with gusto, and don't forget to order a side of bread to soak up every last, savory remnant.
Key Ingredients: Cannelini beans, seasonal meats and spices
Sous Beurre is a pop-up kitchen housed in Sugarlump, a coffee shop just a stone's throw from Dynamo Donut and Humphrey Slocombe in the Mission. Perfect for a foggy day, Sugarlump's dark accents plus muted lighting are a good fit for Sous Beurre's cozy, French country menu. Mod, mid-century style furniture provides nice contrast. Sit at the counter or at one of the high tables in the back to watch the cooks in action. Service is casual, warm, and attentive.
Other Menu Musts:
Try the Grilled Local Sardine on toast with lovely, herb salsa, unless of course you totally hate sardine. And don't miss $1 oysters on Wednesdays or the sausage and beer special on Saturdays.
On the Side:
- Check out chef Michael Mauschbaugh's blog
- Everything in Sous Beurre's larder (including the sausage, pickles, and jam) is crafted in-house, with the exception of the bread and cheese
While Jill spent her childhood eschewing foods that weren't Campbell's Chicken Noodle Soup or peanut butter and jelly sandwiches, she grew up to be one hungry girl with an enthusiastic palate. These days you can find her in the Mission, enjoying a good laugh.